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Homemade "Sancocho" de Mariscos (Shellfish Stew) recipe photo

"Sancocho" de Mariscos (Shellfish Stew)

This Sancocho de Mariscos is a comforting shellfish stew packed with flavor! Perfect for gatherings or cozy family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

For the Stew:
  • 3 pounds shrimp (large, uncooked and peeled)
  • 1 teaspoon oregano (dry, ground)
  • 4 sprigs thyme
  • 4 cloves garlic (crushed)
  • 2 green plantains (peeled and sliced)
  • 1 pound auyama (kabocha squash)
  • 1 pound waxy potatoes (peeled and cubed)
  • 2 pounds assorted shellfish and seafood
  • 1 sprig cilantro
  • 1 teaspoon lime juice
  • 1 teaspoon salt (or more, to taste)
  • 1 teaspoon pepper (freshly cracked or ground, or more, to taste)

Equipment

  • Large pot
  • Wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Serving bowls

Method
 

Instructions:
  1. Begin by gathering and prepping all your ingredients. Peel and cube the potatoes and auyama, slice the plantains, and crush the garlic. Ensure your shrimp are peeled and deveined.
  2. In a large pot, heat a drizzle of oil over medium heat. Add the crushed garlic, oregano, and thyme. Sauté for about 2-3 minutes until fragrant and the garlic is golden.
  3. Next, add the cubed auyama, potatoes, and sliced plantains to the pot. Stir well to coat with the garlic mixture and sauté for another 5 minutes.
  4. Add enough water to cover the vegetables, about 6-8 cups, and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
  5. Once the vegetables are tender, gently add the shrimp and assorted shellfish. Stir in the lime juice, salt, and pepper. Cook for an additional 5-7 minutes until the shrimp turn pink and the shellfish open up.
  6. Once cooked, remove from heat and stir in the sprig of cilantro. Taste and adjust seasoning if needed.
  7. Ladle the "Sancocho" de Mariscos into bowls and serve hot. Garnish with additional cilantro or a squeeze of lime if desired.

Notes

  • Use fresh seafood whenever possible for the best flavor and texture.
  • Feel free to add other seafood like calamari or scallops if you enjoy them.
  • Let the stew sit for a few minutes before serving; the flavors will meld together beautifully.
  • Serve with a side of crusty bread or rice to soak up all that delicious broth.